Directions

Cook the chickpeas

1. Soak the chickpeas in plenty of water overnight or for 6-8 hours minimum. They will double in bulk.

2. Drain the chickpeas and transfer them to a large, heavy saucepan.

3. Add the garlic, onion, bay leaf, and long pepper, followed by enough fresh water to cover the chickpeas by 2 inches.

4. Set the heat to medium-high, bring the water to a boil, and skim off any foam. Reduce the heat so that the water is simmering steadily and cook until the chickpeas are very tender, 30-40 minutes.

Make the soup

1. Put the vegetable or chicken broth into a soup pot and bring it to a simmer over medium heat. Add the lentils and cook until they are tender, 10-12 minutes; adjust the heat if necessary to avoid boiling the lentils.

2. While the lentils cook, put the onion and oil into a skillet set over medium heat; cook until the onions begin to soften. Stir in the Rose Harissa, Ras el Hanout (or ground turmeric), sea salt, garlic, and vinegar and cook for about a minute. Add the dried apricots and crushed tomato and cook, stirring occasionally until the mixture thickens, another 7-9 minutes. If the pan gets dry while the mixture cooks, add a splash of water or brother to keep it from scorching. Set this spiced ‘sauce’ aside.

3. Drain the chickpeas (home-cooked or canned) and add them to the lentils, followed by the spiced sauce, and half of the chopped preserved lemon. Cook for another 10-12 minutes, allowing the flavors to harmonize. Taste the soup, adding more salt or vinegar, if needed.

To serve

1. Top each bowl of soup with some of the remaining preserved lemon. Or, if adding the ‘extras’, put ½ cup of couscous into each bowl and ladle the soup over it. Garnish with the sliced chicken, followed by some chopped green olives and some preserved lemon.